Chicken Taco Stew in Bread Bowls

Chicken Taco Stew in Bread Bowls

Prep Time: 35 minutes. Start to Finish: 35 minutes. Serves 4

Ingredients:

2 cans (11oz) refrigerated crusty French loaf

1 6oz package refrigerated cooked southwest chicken breast strips, coarsely chopped

1 15oz can dark red kidney beans, drained and rinsed

1 10oz can diced tomatoes with green chiles, undrained

1 cup frozen corn

1 cup chicken broth

1 tablespoon cornstarch

½ cup shredded cheddar cheese

Directions:

Heat oven to 350 degrees and spray cookie sheet with cooking spray

Cut the dough rolls in half, and shape each into a ball, placing the seam at the bottom so dough is smooth on top, place seam side down on cookie sheet

Bake 18 to 22 minutes or until golden brown and cool for 5 minutes

Meanwhile, in a 2-quart saucepan, mix remaining ingredients except cheese and cook over medium heat, stirring occasionally until mixture boils and thickens

Cup top off each bread loaf; lightly press center of bread down to form bowl

Place each bread bowl in shallow soup plate and spoon about 1 cup stew in each bread bowl

Sprinkle with cheese and place top of bread bowl next to filled bowl